Mexican Fish Ceviche With Coconut And Lime

Dani Venn has us exclaiming Ole with a Mex-inspired starter of fish, coconut, chilli and lime.

The ingredient of Mexican Fish Ceviche With Coconut And Lime

• 600g white semi firm fish blue grenadier blue eye cod snapper skin removed
• 3 4 cup lime juice about 4 6 limes
• 2 tsp sea salt
• 2 tbsp spring onion finely chopped
• 1 2 cup coriander finely chopped about 1 2 a small bunch
• 1 2 cup mint leaves finely chopped about 1 2 a small bunch
• 2 long red chillies seeded membrane removed finely chopped
• 1 2 cup coconut milk
• 1 cup coconut water from a fresh drinking coconut
• 1 packet coles original corn chips to serve optional

The Instruction of mexican fish ceviche with coconut and lime

• prepare two bowls one filled with a few cups of crushed ice and a little water and a smaller bowl to sit on the ice bowl
• to prepare the fish ensure any fat bones bloodlines or skin are removed from the fillet slice fish with the grain into long strips then dice into even sized cubes place in chilled bowl
• add lime juice and salt to the fish stir well you will notice the fish begin to change to a white colour
• add spring onion coriander mint and chilli and stir well stir in coconut milk cover with plastic wrap and chill in the fridge for 30 minutes before serving
• serve fish with a little liquid as an entree or in small individual glasses as a canape with original flavoured corn chips garnish with coriander and chilli serve within 1 2 hours of making your ceviche for best results

Nutritions of Mexican Fish Ceviche With Coconut And Lime

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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